20 to 24 lg. fresh mushrooms (1 lb.)
1 c. Italian salad dressing
3/4 c. soft bread crumbs
1 (6 oz.) can crab meat (drained and flaked)
2 eggs, beaten
1/4 c. mayonnaise
1/4 c. minced onion
1 tsp. lemon juice

Clean mushrooms with damp paper towel. Remove stems. Combine mushrooms caps with Italian dressing, cover and refrigerate 1 to 2 hours. Drain well. Combine 1/2 cup bread crumbs and remaining ingredients, stir well. Spoon crab meat mixture into mushroom caps and sprinkle with remaining bread crumbs.

For added flavor sprinkle with paprika and add a sliver of jalapeno pepper (this is optional). Place in a large baking dish and bake at 375 degrees for 15 minutes.